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Corn Bread Thanksgiving Stuffing

Corn Bread Thanksgiving Stuffing

Serves 6 Difficulty: Easy Time: 50 minutes


  • 1 (16-ounce) package corn bread mix
  • 2 tablespoons unsalted butter
  • 3 stalks celery, chopped
  • 1 yellow onion, diced
  • 2 cups chicken stock
  • 2 tablespoons dried sage
  • Salt and pepper, to taste


  1. Make the cornbread according to instructions on the box. Once cornbread is finished cooking, set aside to cool.
  2. Preheat griddle to medium heat. Place butter onto the griddle and let melt. Layer the onions and celery over the butter and cook for 5-7 minutes or until vegetables are soft.
  3. Add the cornbread directly to the griddle top. Use metal spatulas to roughly chop the cornbread and mix it with the vegetables.
  4. Ladle the chicken stock over the cornbread, ½ cup at a time, until the stock is fully absorbed.
  5. Sprinkle the sage, salt, and pepper over the stuffing. Continue to cook until stuffing starts to brown and is no longer soggy.

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